Preparation Steps

• Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan. In a medium bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of the pan.
• In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and fluffy. Add in the eggs one at a time, beating well after each addition.
• Stir in the melted chocolate and vanilla extract until well combined. Pour the mixture over the crust in the springform pan.
• Bake for 60 minutes or until the center is set. Remove from oven and allow to cool for 10 minutes. Gently spread the mini marshmallows over the top of the cheesecake.
• Switch the oven to broil and place the cheesecake under the broiler until marshmallows are lightly browned, about 2 minutes. Watch closely to prevent burning.
• Remove the cheesecake from the oven and drizzle warm hot fudge topping over the marshmallows. Let cool to room temperature, then refrigerate for at least 4 hours before serving.